莱西丁对不同植物来源的粉和酸之间复合的作用
Xiaoyang He1, Lu Yang2, Liyang Zhou2
1College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch 6150, Western Australia, Australia.
概括
莱西增强了含有粉的粉中粉-脂肪酸复合物的形成,提高了它们对消化的抵抗力. 玉米粉与脂肪酸的复杂化不受莱西丁的影响.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 粉-脂肪酸复合对于食品的质地和消化性至关重要.
- 莱西丁是一种常见的食品添加剂,具有乳化特性.
- 莱西丁在调节粉和脂肪酸相互作用中的作用需要进一步阐明.
研究的目的:
- 为了研究莱西丁对不同粉的酸复合的作用.
- 确定莱西丁如何影响这些复合物的结构和消化性质.
主要方法:
- 快速粘度分析 (RVA) 是指快速粘度分析.
- 不同扫描热量计 (DSC)
- 复杂指数的确定方法
- 在X射线衍射 (XRD) 中.
- 福里埃变换红外 (FTIR) 和拉曼光谱学
- 在体外酶化水解试验中进行酶化水解测定.
主要成果:
- 莱西丁显著增强了与玉米粉,土豆粉和高粉玉米粉的酸复合.
- 莱西丁改变了土豆和玉米粉-酸混合物的逆转模式.
- 在莱西的存在下形成的复合物表现出增加的结构秩序和对酶性水解的抗性.
- 玉米粉 (低氨糖) 与酸的复合并没有受到莱西丁的影响.
结论:
- 莱西丁在含有粉的粉中积极调节脂肪酸复合.
- 粉来源,特别是粉含量,对于确定莱西丁的作用至关重要.
- 莱西丁介导的粉-脂肪酸复合物为改善食品特性和控制营养释放提供了潜力.
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